Teff

One of the new healthy trends is the use of teff. This is a cereal that has been cultivated on earth since ancient times, but has recently gained popularity as a superfood. Teff began to replace the previously sought-after quinoa or bulgur. The product is a tiny gluten-free cereal that is believed to have originated in Ethiopia. Teff is a champion in iron, calcium and protein content. Porridges, soups are prepared from it, ground into flour for further baking. The consistency of cereal is very similar to polenta, so cooking difficulties are rare.

What you need to know about culture, what are its advantages, disadvantages, and will teff be able to gain a stable position in the gastronomic market?

Historical information

The name of the culture comes from the Ethiopian-Semitic term “teff”, which translates as “lost”. The etymology of the word is not known for certain. Some associate the name with miniature teff grains that were scattered from the wind and lost in the soil.

The plant is a late spring crop that is grown to produce both hay and grain. Cereal has gained well-deserved popularity due to its high nutritional value, rapid growth and multifunctionality. Grains can be used both in food and as a feed product, and the fast growing season only strengthened the teff position in the agricultural market.

The demand for culture in Ethiopia is easily explained by the internal situation of the country. More than 40% of the local population is below the poverty line. Low-profit consumer agriculture is the backbone of the Ethiopian economy. The state budget is seriously replenished due to the export of teff. Since 2015, the government of an African country has taken a course to increase the production of cereals by at least 2 times. Since 2016, plant grains have been included in the diet of schoolchildren within the country. Teff provides Ethiopia not only with food and a market, but also with jobs, which promises the growth of the economy and the well-being of citizens.

Interestingly: teff (along with quinoa, oats and amaranth) belongs to the group of ancient cereals. Unlike modern crops, they were not subjected to genetic modification or hybridization. The plant has come to us in its original form, so it has more vitamins, minerals and nutritional properties.

Botanical description

Teff is an annual herbaceous plant. The culture bushes strongly and self-pollinates. The appearance of teff is very similar to other grains, such as wheat. The height of the stem varies from 40 to 60 centimeters. The inflorescence is a long loose panicle, which is dotted with grains and droops to the ground. Teff fruits are very small, covered with a special protective film. The shade of the grain is white or reddish-brown (depending on the variety of crop).

Fact: 1000 cereal grains weigh only 300 milligrams.

Ecology and geographical distribution

The homeland of grain crops is Ethiopia. It is in this area that teff has been grown since ancient times. Today, the plant occupies more than 30% of the entire arable land and is the main cereal crop of the country. Why is teff so popular? It is very unpretentious and can produce several crops in one season, which has become a decisive factor for the locals. Seeds are formed on the 90th or 130th day after sowing, depending on the growing conditions.

There are two varieties of the plant – white and red teff. Culture prefers alpine sites. Red cereal is cultivated at an altitude of 2500 meters above the sky and above. White teff prefers to develop a little lower – at an altitude of 1700 to 2000 meters above sea level. The ideal air temperature ranges from 16 to 18°C. This is quite enough for high-quality growth, development and a bountiful harvest.

In the early period (immediately after planting), the culture needs constant replenishment with moisture. As soon as access to the liquid is blocked, all biochemical processes inside the plant gradually slow down and stop. This is due to the surface location of the teff root system. He needs constant heavy watering or frequent rainfall.

On an industrial scale, cereals are cultivated in Ethiopia and Eritrea. A smaller market segment is occupied by African countries. Teff is also introduced into the ecosystem of India, Ukraine, Russia, South Africa and Australia. Attempts to cultivate cereals are also being made in the United States in the states of Kansas and Idaho.

In Africa, the cereal plant is grown as a source of food. The grains are ground into flour, on the basis of which traditional cakes are prepared. On the African continent, teff has also become a popular fodder crop. The only difficulty lies in the specific geographical needs of the plant – high mountain regions with an abundance of moisture.

Procurement of raw materials

Important: in order to prepare high-quality raw materials, you need to mow the plant before budding begins. Otherwise, the workers simply will not be able to collect the grains – they will crumble and be carried over the nearby territories by the wind. The height of the stem should be more than 10 centimeters. The first mowing is most often done 45-50 days after sowing. All subsequent cuttings are carried out approximately 30-35 days later.

Тефф собирают вручную или при помощи специальных автоматизированный машин (на крупных предприятиях). Собранные зерна помещают в хранилище – элеватор или склад для зерна. Перед загрузкой зерен хранилище обязательно дезинфицируют. На производстве обеззараживают все: тару, оборудование, средства для транспортировки. Перед загрузкой в хранилище зерно просушивают, очищают от сорняков, семян, грязи и кусков грунта, которые попадают в процессе сбора. Хранят тефф чаще всего насыпью. На сырье заготавливают и зерна, которые ест человек, и траву, которую ест скот. Из теффа животные получают сено, силос и сенаж.

The chemical composition of cereal

Features of composition

Like other cereal crops, the plant concentrates a lot of easily digestible proteins and carbohydrates. The high nutritional value of grain can satisfy hunger for 4-7 hours – a fairly high figure for a food product. The calorie content of teff is instantly converted into energy and maintains activity throughout the day.

Important: the protein content varies from 6 to 9%, carbohydrates – from 70 to 74%, fats – from 2,5 to 3,5%.

The vitamin and mineral composition of teff compares favorably with other monocotyledonous crops. For example, the concentration of iron (Fe) in ancient cereals is 4-5 times higher than in wheat and other modern cereals.

Use of ingredient

Medicine

The plant is not included in the list of acceptable medicines in the leading countries of the world. Evidence-based medicine does not use teff in medical practice, because culture is much more effective at dealing with hunger than disease. But, despite this, the plant still has beneficial properties.

Interesting: A doctor may recommend teff to a patient. This is acceptable only in a few cases – with celiac disease and the development of gluten sensitivity. Plants do not contain gluten, so it is perfect for a patient’s gluten-free diet.

A high concentration of iron helps restore blood composition, stimulates hematopoietic function. Traditional medicine of African countries uses this useful property in practice. Special decoctions are brewed from the plant, and the grains are ground, making them specific medicines for anemia.

Important. Cereal culture is considered absolutely safe, and the only contraindication to the use of teff is individual intolerance.

Cookery

Cereal grains are ground into flour. Its structure, taste and aroma are significantly different from other types of whole grain flour. Teff gives a special tenderness and a subtle sour taste that brings new accents to any dish. Grain-based flour is used to make quality whole grain bread. The teff shell is not destroyed, so the finished product takes over the whole useful composition of the plant. The most popular teff dish is Ethiopian flatbread. The locals call them “ingera”. Flatbread is the main food of the majority of the population of Ethiopia (they are also prepared in Israel and Yemen).

Ungers look like massive loose cakes, which are dotted with small holes. They are made from sour flour of ancient cereals and drinking water. The mixture is allowed to acidify for several days, after which it is fried on a hot clay baking sheet, which is greased.

Interesting: the diameter of the traditional Yngers is 1 meter.

From flour based on teff grains, you can cook not only cakes, but also confectionery, snacks, and use as a breading. Finding flour from an ancient cereal will be very problematic – supermarkets do not buy goods that are not in demand. Most often, it is sold in eco-shops or in online health food stores.

Is there really no gluten in teff

Gluten is gluten, a specific protein found in some cereals. Gluten is contraindicated in celiac disease (congenital autoimmune disease) and individual sensitivity to the substance.

Initially, there really was no gluten in teff. But gluten can be easily transmitted from plant to plant. For example, if teff is planted in the soil on which wheat grew, then the plant will become infected with gluten. Infection is possible even with joint storage or poor-quality cleaning of equipment after processing crops that contain gluten.

The presence / absence of a substance does not play a special role for healthy people, but for patients with celiac disease or hypersensitivity it is a direct threat to health. The manufacturer must carefully monitor each stage of production in order to protect the product and maintain gluten-free status. At large industrial enterprises, grain is being tested, so tracking the infection of the batch will not be a problem.

How to protect yourself? Carefully study the composition. The manufacturer must indicate the presence / absence of gluten in the product. Even if “gluten-free” is littered on the front side of the package, for your own safety, check the complete chemical composition. Be careful and healthy!